Enzymatically modified cheeses

Natural flavoring system that gives a real taste of cheese.

Enzymatically modified cheeses offered by Novarom are the best tool to achieve an excellent cheese flavor.

Cheeses develop its organoleptic characteristics during the period of parking, process called maturation. During maturation process, on the one hand, realignment of fats and proteins, and loss of moisture (factors that develop the texture of the final cheese) takes place, and on the other hand and on the other hand, proteolytic and lipolytic enzymes hydrolyze proteins and fats respectively, generating smaller molecules, which act on the taste and aroma, developing flavor.

For enzymatically modified cheese production, at Novarom we start from cheeses selected and stationed in different varieties; these are ground and dealt with lipolytic enzymes in the first instance and then with proteolytic in temperature conditions with preset curves and for determined periods of time. This process repeats itself the natural ripening, but the different proportions of enzymes and favourable conditions result in a taste repeatedly promoted.

The characteristics sapid-aromatic of the obtained  product will depend on the cheese that is part and the types and proportions of the enzymes used as well as the treatment times. The primary product obtained, following the inactivation of enzymes, is a paste, whose intensity of flavor is several times that of the original cheese; as such it can be used to flavor food or to be added during the production of cheeses to accelerate their maturation. This paste can be dried by spray, disperse in appropriate vehicles and eventually combined with other flavorings to obtain, for example, smoked or seasoned products. Enzymatically modified cheeses contain no artificial flavors added.

Advantages

They act both on the taste sensations as olfactory, achieving a completely satisfactory taste. Products are 100% natural.

Uses and applications

They advantageously replace grated cheese in any industrial application: cookies; fried, baked or extruded snack bar products; foods, broths and soups; pastas, stuffed, pork products, etc.

Presentation

They are presented as a powder of intensity of standardized flavor, dry, and uniform particle size. There is also a version of a paste form.

Variants

The first option is a mixture of reggianito and provolone cheeses, that it satisfactorily flavor in most general applications. There are also variants flavored to Swiss cheese, cheddar, parmesan, roman, strong roman and slightly note of spiced or smoked cheese (these last ones combined with natural oleoresins or smoke of Walnut extract)